How to cook Onigiri I'll explain how to cook Onigir as the second of "How to cook Japanese food" series. Last time, I explained how to cool rice. (See https://www.italki.com/notebook//entry/704234 and https://www.italki.com/notebook//entry/704449) We use the cooked rice for making Onigiri. First of all, don't try to use cooked rice Immediately. It's too hot and you'll scald your hands. You should use cool down the rice. And you must wash your hands very clean. After that, you wet your hands with water in order to keep away sticking rice. You sprinkle some solt your hands and put rice on your single hand.(rice hieght is about 2cm) Make a dent on the middle of rice surface in order to put ingredients in the Onigiri. Put ingredients what you want to eat in a dent. Next, add half value of rice on the first rice surface to hide the dent. Clasp by hands like you clasp with 3 years old kids and make the shape to a triangle or an oval. In this time, it is most important thing to inculcate love. Just then, you can say "Oishikuna--re!" to Onigiri. At the last, wrap the Onigiri with a sheet of "Nori". You must use Nori what made in Japan only. Japanese Nori is different from others. (perfume, taste, safe...) It's all. By the way, we use "Umeboshi", salmon-flake, "Okaka" and fishegg, e.t.c. as ingredients. "Nori" is dry seaweed from sea. Thank you for your reading.